You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée. While we recommend basil and oregano, use whatever fresh herbs you have on hand. Serve with a crisp sauvignon blanc and crusty bread.

Ingredients

3 small zucchini (about 1 pound)

3 small yellow squash (about 1 pound)

1 tablespoon extravirgin olive oil

1/4 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 garlic clove, minced

1/3 cup thinly sliced fresh basil

1 tablespoon chopped fresh oregano

1/4 cup (1 ounce) shaved fresh Parmesan cheese

Nutritional Information

Calories 50

Caloriesfromfat 52%

Fat 2.9g

Satfat 0.9g

Monofat 1.6g

Polyfat 0.3g

Protein 2.8g

Carbohydrate 4.4g

Fiber 1.3g

Cholesterol 3mg

Iron 0.5mg

Sodium 207mg

Calcium 62mg

Calories 50

Caloriesfromfat 52%

Fat 2.9g

Satfat 0.9g

Monofat 1.6g

Polyfat 0.3g

Protein 2.8g

Carbohydrate 4.4g

Fiber 1.3g

Cholesterol 3mg

Iron 0.5mg

Sodium 207mg

Calcium 62mg

How to Make It

Step 1

Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.